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All Journal Seminar Nasional Lahan Suboptimal Jaringan Laboratorium Medis
Umi Rosidah
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Journal : Seminar Nasional Lahan Suboptimal

 1 
Identifikasi Senyawa Fitokimia dan Aktivitas Antioksidan Minuman Fungsional Cascara dari Kulit Kopi dengan Fermentasi Terkendali Umi Rosidah; Sugito Sugito; Kiki Yuliati; Abdiansyah Abdiansyah; Fatin Anggraini
Seminar Nasional Lahan Suboptimal 2021: Prosiding Seminar Nasional Lahan Suboptimal ke-9 “Sustainable Urban Farming Guna Meningkatkan
Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

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Rosidah U, Sugito S, Kiki Yuliati K, Abdiansyah A, Anggraini F. 2021. Identification phytochemical compounds and antioxidant activity of cascara functional drink derived from coffee skin by controlled fermentation. In: Herlinda S et al. (Eds.), Prosiding Seminar Nasional Lahan Suboptimal ke-9 Tahun 2021, Palembang 20 Oktober 2021. pp. 611-620. Palembang: Penerbit & Percetakan Universitas Sriwijaya (UNSRI). The effect of relative humidity of fermentation room on phytochemical compound content and antioxidant activity of coffee skin-derived cascara was determined in this study. Robusta coffee skin was collected from Semendo, Muara Enim district, South Sumatera. A factorial completely randomized design was used and two factors were investigated, namely relative humidity of fermentation room (80, 85, 90 and 95 percent) and serving form of product (powder and solution). All experiment was carried out in triplicates. The observed parameters included both qualitative (saponin, flavonoid, alkaloid, and tannin test) and quantitative (pH value, phenol content, tannin content and antioxidant activity (IC50)) characteristics. The resuls revealed that all samples contained saponin, flavonoid, alkaloid, and tannin, both in powdered and in cascara solution. Relative humidity of fermentation room showed significantly increased pH value, total phenol content, tannin content and increased antioxidant activity. On the other hand, serving form of product showed significantly increased pH value, decreased total phenol content and tannin content.  Furthermore, interaction of the two factors showed significant effects on pH value and total phenol content. In conclusion, powdered cascara fermented in 95 per cent relative humidity was the best treatment, since it contained saponin, flavonoid, alkaloid, and tannin and hat pH of 5.84, total phenol content of 2.45 mg/g, tannin content of 3.67 mg/g and IC50 of  67,94 mg/kg.
Pengaruh Penambahan Tepung Tulang Ikan Gabus (Channa striata) terhadap Karakteristik Mie Basah Labu Kuning Chintya Ayu Kholifah; Umi Rosidah
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Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

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Kholifah AC, Rosidah U. 2022. The effect of snakehead fish bones flour (Channa striata) on characteristics of pumpkin wet noodles. In: Herlinda S et al. (Eds.), Prosiding Seminar Nasional Lahan Suboptimal ke-10 Tahun 2022, Palembang 27 Oktober 2022. pp. 346-.357. Palembang: Penerbit & Percetakan Universitas Sriwijaya (UNSRI).This study aimed to find out the effect of the addition of snakehead fish bone meal on the characteristics of pumpkin wet noodles. This study used a Complete Non-Factorial Randomized Design (RALNF) with one treatment factor, namely the addition of snakehead fish bone meal with repeats as much as 3 times. The concentration of addition of snakehead fish bone meal is 0%, 5%, 10%, 15%, 20%.25%. The parameters observed in the study were physical parameters and chemical parameters. The results showed that the addition of snakehead fish bone meal had a real effect on the physical characteristics of color, hardness, tensile strength and chemical characteristics, namely water content, ash content, calcium content and protein content of pumpkin wet noodle. The results showed that the higher the addition of snakehead fish bone meal, the increase in hardness value, water content, ash content, protein content in pumpkin wet noodles consecutively 26.47 gf to 34.93 gf, 58.57% to 70.49%, 0.91% to 5.63%, 8.95% to 10.74%. The average of calcium content in wet noodles of pumpkin increased by 2.46% to 5.91 along with the higher addition of snakehead fish bone meal. The strong average value of wet noodle pull decreased along with the addition of snakehead fish bone meal by 0.057 MPa to 0.027 MPa.
Pengaruh Penambahan Tepung Tulang Ikan Gabus (Channa striata) terhadap Sifat Fisik dan Kimia Tortilla Jagung Yessy Syahfitri Hidayat; Umi Rosidah
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Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

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Hidayat YS, Rosidah U.  2022. The effect of snakehead fish bones flour (Channa striata) on physical and chemical properties of corn tortilla. In: Herlinda S et al. (Eds.), Prosiding Seminar Nasional Lahan Suboptimal ke-10 Tahun 2022, Palembang 27 Oktober 2022. pp. 358-367. Palembang: Penerbit & Percetakan Universitas Sriwijaya (UNSRI).This study aimed to determine the effect of the concentration of the addition of snakehead fish bone meal on the physical and chemical properties of corn tortillas. The study used a completely randomized non-factorial design (RALNF) with one treatment factor and was repeated three times. The treatment factor was the concentration of addition of snakehead fish bone meal (0%, 2%, 4%, 6%, 8% and 10%). The parameters observed in this study were physical parameters (hardness and color) and chemical parameters (moisture content, ash content, calcium content and protein content). The results showed that the concentration of the addition of snakehead fish bone meal had a significant effect on hardness, color (lightness, redness, yellowness), moisture content, ash content, calcium content and protein content. The higher the concentration of snakehead fish bone meal used, the higher the value of hardness, ash content, calcium content and protein content while the water content will decrease. The color value shows a fluctuating graph due to the Maillard reaction during the frying process. The average value of hardness, ash content, calcium content and protein content increased based on the concentration treatment of snakehead fish bone meal 268,07 gf to 434,20 gf, 2,73% to 7,95%, 0,02 % to 3,62% and 11,21% to 20,16%. While the average value of the water content of corn tortillas decreased based on the addition of concentration treatment with the addition of snakehead fish bone meal by 6,99% to 1,97%.
Pengaruh Lama Fermentasi Kulit Kopi Robusta dan Arabika terhadap Mutu Teh Cascara Serta Uji Keama Sugito Sugito; Umi Rosidah; Agus Wijaya
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Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

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Sugito S, Rosidah U, Wijaya A.  2022. The Effect of fermentation time on quality and safety aspect of robusta and arabica cascara. In: Herlinda S et al. (Eds.), Prosiding Seminar Nasional Lahan Suboptimal ke-10 Tahun 2022, Palembang 27 Oktober 2022. pp. 1073-081. Palembang: Penerbit & Percetakan Universitas Sriwijaya (UNSRI).The effect of fermentation time of robusta and arabica coffee skin on cascara tea quality and safety was studied in this research.  Robusta and arabica coffee skin were collected from Semendo area in Muara Enim District, South Sumatera Province, whereas cascara tea was then produced later. A non factorial completely randomized design was used and one factor was investigated, namely fermentation time of coffee skin (cascara). There were 8 factor levels, including non-fermented arabica cascara, 2, 4 and 6-hour fermented arabica cascara, non fermented Robusta cascara, 2, 4 and 6-hour fermented Robusta cascara.  All experiment was carried out in triplicates.  Observed parameters were physical (color), chemical (water content, pH value and total phenol content) as well as safety (metal impurities, including Pb, Cu, Zn, Hg and As content) characteristics. The results showed that fermentation time significantly decreased lightness, hue, water content, pH value and  total phenol content of brewed tea, whereas chroma increased significantly.  In conclusion, the best treatment factor for Robusta cascara was the one that was fermented for 4 hours with the following characteristics: lightness 40.77%, hue 62.45O, water content 5.12%, pH 4.72, and total phenol content 1.92 mgGAE/g, whereas  the best treatment factor for Arabica cascara was the one that was fermented for 4 hours with the following characteristics: lightness 42.77%, hue 63.45O, water content 5.42%, pH 4.12, and total phenol content 2.04 mgGAE/g. Furthermore, brewed tea both  in Robusta and Arabica  contained lower  metal impurities compared to SNI standard
Co-Authors Abdiansyah Abdiansyah Agus Wijaya Chintya Ayu Kholifah Eko Naning Sofyanita Fatin Anggraini Kiki Yuliati Roni Afriansya Safira Zahro Sugito Sugito Sugito Sugito Yessy Syahfitri Hidayat